In a medium saucepan, whisk together 3/4 cup sugar, 1/3 cup flour, and a pinch of salt until well blended.

Gradually whisk in 3 cups of milk into the dry mixture over medium heat, stirring continuously for about 10 minutes.

Once thickened, lower the heat and let the mixture bubble gently for an additional 2 minutes.

In a separate bowl, whisk together 3 eggs. Gradually mix in 1 cup of the warm pudding to temper the eggs.

Return the tempered egg mixture back into the saucepan with the remaining pudding, and cook over low heat for about 2 minutes.

Stir in 1 teaspoon of pure vanilla extract and allow the mixture to cool for about 15 minutes.

In an ungreased 8-inch square pan, layer 25 vanilla wafers, followed by half of the sliced bananas and half of the pudding mixture.

Repeat the process with the remaining wafers, bananas, and pudding.

Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Before serving, crush additional vanilla wafers on top for garnish and serve.